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cooking asparagus with roast garlic aioli and pangrattato

April 24, 2014

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There was a Facebook group page a few years back that allowed you to take a test to see which vegetable represents your personality best. My friend Natasha proudly told me that she had been deemed ‘an asparagus’. I remember nodding in approval. Natasha is pretty a pretty classy lass, and there’s nowt classier than these ‘ol green fellas.

drawing

Asparagus doesn’t stick around for long, so you want to appreciate it, nice and simple. Buttery hollandaise is the obvious pairing, but I think this cheats roast garlic aioli is better because you are at no risk of anything splitting. The crispy breadcrumb element comes from the Italian garnish known as pangrattato, which translates as ‘poor mans parmesan’.The Italians like to sprinkle this seasoned breadcrumb mix over pasta for a bit of crunch, but you can use it in anything. It also looks like sand, so the asparagus look like they’ve just been dug up - something I find thrilling.

If your not mad about asparagus you could serve most vegetables this way, as well as raw crudités.

dip

dip2

sparagus

The recipe in the link is designed for people who don’t have a lot of time, hence the aioli is cheats (mayonnaise mixed with roast garlic). If you want to make your own, put the following in a food processor:

  • 1 egg yolk

  • 1 egg

  • a big pinch of sugar

  • a big pinch of salt

  • the juice of a whole lemon

  • 1 head of roasted garlic (squeezed out)

  • 1 tbsp dijon mustard

  • 1 raw garlic clove, grated

Whiz it up, then gradually add:

  • about 200ml sunflower or veg oil very slowly, while it’s still blitzing

  • 200ml olive oil

  • a couple of tbsp of boiling water

Taste and see if it needs more lemon juice or seasoning, otherwise you’re done!

Find the recipe here

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